Combined Osmotic and Membrane Distillation for Concentration of Anthocyanin from Muscadine Pomace.

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作者： Zahra,Anari ^[1] ; Chuqiao,Mai ^[2] ; Arijit,Sengupta ^[1] ; Luke,Howard ^[2] ; Cindi,Brownmiller ^[2] ; S Ranil,Wickramasinghe ^[1]

作者单位： Ralph E Martin College of Chemical Engineering, Univ. of Arkansas, 1475 Cato Springs Road Fayetteville, AR, 72701, USA. ^[1] Dept. of Food Science, Univ. of Arkansas, 2650 N. Young Avenue Fayetteville, AR, 72704, USA. ^[2]

关键词 cleaning fouling fruit juice membrane contactor polyphenol

主题词吸附(Adsorption);花青苷类(Anthocyanins);色谱法, 高压液相(Chromatography, High Pressure Liquid);蒸馏(Distillation);食品处理和加工(Food Handling);质谱分析法(Mass Spectrometry);渗透(Osmosis);植物提取物(Plant Extracts);温度(Temperature);葡萄属(Vitis);废弃物(Waste Products)

DOI 10.1111/1750-3841.14717

PMID 31313316

发布时间 2019-12-10

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Journal of food science

2019年84卷8期

2199-2208页

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Combined Osmotic and Membrane Distillation for Concentration of Anthocyanin from Muscadine Pomace.

Journal of food science

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Journal of food science

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Combined Osmotic and Membrane Distillation for Concentration of Anthocyanin from Muscadine Pomace.

Journal of food science

相似文献

Journal of food science

相关期刊

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